Unstuffed Cabbage Rolls

Recipe Rating:
 4 Ratings
Serves: 6 to 8
Prep Time:
Cook Time:


1 1/2 lb ground beef i used 80/20 so there would not be much grease
1 large onion, finely chopped
1/2 c green onion tops, finely chopped
1 Tbsp garlic, minced
1 medium green cabbage, chopped
2 can(s) diced tomatoes with garlic & onions (14.5 oz each)
1 can(s) tomato sauce (8 oz)
1 tsp black pepper
1 tsp salt
3 Tbsp parsley

The Cook

Kathy Sterling Recipe
Well Seasoned
Cypress, TX (pop. 459,903)
Member Since Jan 2010
Kathy's notes for this recipe:
I found this recipe on Facebook, but the person who posted it did not know where it originated. I made a few changes for my taste.

My 14 year old grand daughter was over helping me cook and we made this recipe. She saw all the great ingredients that she liked put into it (except the cabbage, or so she thought).

When is was ready and I served me some she said "Can I try a bite?"
WOW, really? She never says that. Guess what, she had 2 helpings and loved it.

So that just goes to show you how good it is.
Make it Your Way...

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In a large skillet, brown ground beef, onions and garlic and continue to cook until meat is no longer pink.
Add cabbage, diced tomato's, tomato sauce, salt, pepper and parsley. Simmer over a medium heat until cabbage is tender.
I served mine over cooked white rice. I also added the left over ingredients to some vegetable soup I was making, and it was delicious.

1-5 of 33 comments

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user Lynn Socko lynnsocko - May 27, 2013
Great recipe Kathy, I'm gonna have to make this for Tommy, pinced, and who knows maybe I'll like it too, I've never cared for cabbage, but this looks really good.
user Cin Straw's Kitchen NanatomyGrandsismyPassion - May 27, 2013
WOW...I would love this dish, love everything in it.
user Diane Hopson Smith DeeDee2011 - May 27, 2013
Loving this recipe and all the ingredients in it including the cabbage.... I'll be making soon! Pinched!
user Rose Selvar potrose - May 27, 2013
I KNOW I would love this one, Kathy. I love cabbage rolls and this sure looks a LOT easier to make. YUM. Pinching for now. 5/27/13

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